Bingka Labu Kuning Pumpkin Cake

Description

1. Preheat oven to 350°F. Lightly grease a 9-inch round cake pan with butter; line the bottom with parchment paper.
2. Combine 2 cups pumpkin, 1 (13.5-ounce) can coconut milk, ¼ cup melted butter, 2 eggs, ½ cup granulated sugar and ¼ cup brown sugar in a blender. Blend on medium speed for 10 to 15 seconds. Scrape down the sides of the blender with a spatula; blend until smooth, 5 to 10 seconds more (do not overmix).
3. Sift 1½ cups flour, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt and ⅛ teaspoon cloves together in a large mixing bowl. Pour the pumpkin mixture into the dry ingredients; whisk just until evenly moistened. Pour the batter into the prepared pan. Sprinkle with 1 tablespoon sesame seeds, if desired.
4. Bake until edges are firm and golden brown, 45 to 50 minutes. The cake will still be soft in the center, so an inserted toothpick will not come out clean.
5. Let the cake cool completely in the pan on a wire rack, 3 to 4 hours. As the cake cools, the center will firm up and sink a little. When completely cooled, remove from the pan and slice.